Put this salad together in the morning and let it marinate until lunchtime. Use a crusty artisan-style bread, such as olive or rosemary; avoid soft bread, which will turn to mush.
Recipe Ingredient Details:
1/4 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon store-bought pesto
4 cups stale artisan-style bread, cut into large bite-size pieces
1 cup cherry tomatoes
1 cup pitted kalamata olives
4 ounces Italian-flavor baked tofu, cubed
2 ounces mozzarella cheese or ricotta salata, cubed
2 thin slices red onion
1 cup fresh basil leaves, torn
Combine all dressing ingredients in a jar and shake well. In a medium bowl or plastic container with lid, mix all salad ingredients. Pour dressing over salad and coat the bread well. Cover and marinate for 2-4 hours.
Thu, 2012-07-12 17:20